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RUBY RICE & BUTTERNUT SALAD

RECIPE DETAILS

Item ID: FS044

Batch Quantity: 96

Serving Size: 1/2

Serving Measure: CUP

Serving Description: 1/2 CUP WEIGHS 3.25 OZ

Nutrition Link: 80202

Food Category: Vegetable recipes

HACCP: VEGET

HACCP Process Category: Complex

Recipe Source: BVSD

RECIPE DETAILS

Item ID: FS044

Batch Quantity: 96

Serving Size: 1/2

Serving Measure: CUP

Serving Description: 1/2 CUP WEIGHS 3.25 OZ

Nutrition Link: 80202

Food Category: Vegetable recipes

HACCP: VEGET

HACCP Process Category: Complex

Recipe Source: BVSD

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District Food Services

Butternut squash yields 84%

Ruby Rice Blend comes from InHarvest Visit www.inharvest.com for information

Preparation

Combine rice and water. Steam until tender, 20-30 minutes. Do not overcook.
Peel, deseed, and dice squash. Roast in 375 degree oven for about 30 minutes or until tender.
Cool squash.
Combine lemon juice, oil, salt, and pepper for dressing.
Chop parsley.
Combine cooled squash, feta, parsley and dressing together.

Serving

Serving is 1/2 cup.


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.375 Meat/Meat Alternative: 0.5 Calories: 173.22
Dark Green: 0 Milk: 0 Sat. Fat: 13.56%
Red Orange: 0.375 Grains: 0.5 Sodium: 309.87
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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